This vegan Panzanella-inspired tomato bread salad recipe is so quick and easy to make. It's fresh, flavorful, and sure to be a crowd favourite!
LET'S MAKE IT
red wine vinegar
Toss sourdough cubes in olive oil. Bake in oven for 15 mins to make croutons.
Add all salad ingredients to a large bowl.
Toss to combine. Allow to sit for 20 minutes to soften croutons. Enjoy!